By Keighley’s Mike Armstrong, an award-winning master baker with a big passion for baking...

JANUARY, in my opinion, is not the time to start diets – it's a month for enjoying comfort foods.

It is generally accepted that those who overindulge in Stilton and roast potatoes during December will want to diet come the new year.

By the time the Christmas tree comes down, most of us are feeling the effects of weeks of scoffing wafer-thin mints and binge-eating mince pies, accompanied by excessive consumption of booze.

Unless you're the sort of person who can shrug off any hangover and remains untroubled by an expanding waistline, you'll probably have had the 'd word' at the back of your mind for a while.

If you feel the need to be healthier and insist on dieting in January, don't go for one of the extreme diets or detoxes that abound at this time of year; instead try to ease yourself into something more balanced.

I'm not anti-diet, and I'm certainly not against healthy eating, I just question whether this is the right time to start a strict weight-loss regime. The main reason is the weather. We're in deepest, darkest winter. The cold and grey is relentless, we can go for weeks without seeing the sun. This is no time to deprive body and soul of fuel-rich comfort foods. Personally I like a healthy dose of stodge balanced with greens – so bring on the suet puddings, thick soups and stews and dumplings.

For most of us, even if you are really careful about what you buy in December, chances are you will be lucky enough to have leftovers. They're the best thing about Christmas – this isn't just cold meats and Christmas cake, but a result of discounted shopping endurance. My fridge ends up full, for a January filled with tasty morsels on hot buttered toast.

Finally, there's the cost. January is a time when we need to tighten our belts in more ways than one.

So I say leave the serious dieting to when the weather is warmer, and if you really must make new year resolutions around food, be realistic. There are plenty of things you can do – vow to use up all your leftovers and don't feel guilty eating a mince pie in January!

RECIPE

FRENCH ONION SOUP

Makes 4 portions

Ingredients:

50g butter

4 medium onions, thinly sliced

1 teaspoon salt

1 garlic clove, thinly sliced

100ml dry white wine

1.2 litres good-quality vegetable or chicken stock

4 thick slices of French baguette or other crusty bread like sourdough

125g Cheddar cheese, grated

Sprigs of thyme

Salt and black pepper to season

Method:

1. Melt the butter in a large pan and cook the onions with one teaspoon of salt for 30 minutes, uncovered, stirring often, until caramelised over a medium heat.

2. Add the garlic, then the white wine, and simmer until the wine has evaporated, then add the stock to the pan and simmer the soup uncovered for 30 minutes.

3. Towards the end of the simmering time, preheat the grill to high and lay the slices of bread on a baking tray and grill on one side only until toasted.

4. Remove from the grill, turn the slices over and sprinkle the untoasted side with the grated cheese.

5. Check the soup is seasoned, adjust if needed then pour into heatproof bowls; top each bowl with the slices of cheese-topped breads and scatter over a few sprigs of thyme.

6. Place the bowls under the grill until the cheese on the bread is bubbling and golden brown.